I tell everyone who will listen [my walls] that spicy foods are the reason I haven't gotten sick in about 8 years. That all those baby fetuses I eat. Stem cells are great!

Hey, it's true. I haven't had a sick day since autumn 2007
80% of everything I eat contains lots of hotness. Not baby fetuses
I only eat those at Samhain...
I wonder, I wonder... Could it really be the reason?
Used to be ill (colds, coughs, the occasional fever) all the time before.
The sudden stop of it all coincides with me learning how to cook.

My mother is a terrible cook, since her idea of heavy seasoning is dill in the sour cream.
Typical Swedish/Finnish boondock food culture isn't really that exciting.
The first thing I did when I had my own place was to eat tacos and fajitas a week in a row. Breakfast-lunch-dinner.
Not kidding.

Mightier than the tread of marching armies is the power of an idea whose time has come

Meh don't need the brand names honestly I just put them there so people would know exactly whot I used so it could be identically replicated.

Yeu can use any kind of nachoes that already have been cheesed, and a cheese based dipping sauce would work regardless of the brand I'm sure. The hot sauce admittedly is far more sweet than hot though; would suggest cutting back on the amount if yeu use a hot sauce that's actually hot is all. Make those changes and it should be compatible anywhere.

It doesn't matter if they're right. If they can't proove they're right, then they're wrong. No matter how right they may be.

Meh don't need the brand names honestly I just put them there so people would know exactly whot I used so it could be identically replicated.

Yeu can use any kind of nachoes that already have been cheesed, and a cheese based dipping sauce would work regardless of the brand I'm sure. The hot sauce admittedly is far more sweet than hot though; would suggest cutting back on the amount if yeu use a hot sauce that's actually hot is all. Make those changes and it should be compatible anywhere.

Fair enough. I'm not sure we actually have cheese-based dipping sauces, but I can probably improvise something there. And how much is 1/2 a package of italian sausage roughly? I really have no idea.

Fair enough. I'm not sure we actually have cheese-based dipping sauces, but I can probably improvise something there. And how much is 1/2 a package of italian sausage roughly? I really have no idea.

About a 1/2 lb or 1/4kg would work out to about right. It's not exact but yeu can add or remove meat as yeu prefer; I think maybe I would've used a bit more meat but wanted to save some for the next batch I bought ingredients for =3

For a cheese based dipping sauce, if yeu lack that, using old chedder would probably work best. I just used the cheese salsa stuff because it was more reliable... I've tried this before with mozzarella and discovered that mozza has the interesting property, that when it's melted, it acts like some weird molten plastic... it doesn't stick to anything it just flows over on top of it then resolidifies and doesn't really stay on top properly. Chedder generally stays melted once yeu melt it once, so that'd probably be the best choice off the top of my head, though there may be other cheeses that would work better.

Also note that the so called "hot itallian sausages" yeu get here... aren't very similar to traditional itallian sausage, which are normally dry and thick; these are oddly quite juicy, and honestly not spicy at all. They taste soooo good though.

They look kinda like that though... which looks nothing like salami, pepperoni, or other traditional itallian sausage.

I'm willing to bet yeu could substitute german sausage as well =3

I just find hamburger (ground beef) is so bland on its' own, not nearly the same strong, tasty flavour of a good sausage ^^

It doesn't matter if they're right. If they can't proove they're right, then they're wrong. No matter how right they may be.